Pasta Carbonara

Name: Pasta Carbonara
Cuisine: Italian
Ingredients: 1 package fresh spaghetti; cubes guanciale; yolks eggs; Pecorino Romano; black pepper; Parmesan cheese; pasta water

Serves 1

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Pasta Carbonara

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Serves 1

Directions

1Dice up your guanciale.
2Throw the diced guanciale into a cold pan and let the fat render on low heat, then slowly turn up the heat.
3Do not put any oil in, as the guanciale releases plenty of its own.
4Watch until it changes color and becomes super crispy.
5Transfer the crispy guanciale into a small bowl and the oil into another bowl for later.
6Crack some eggs for the base of the sauce, separating the yolks.
7Put the yolks into a bowl.
8Grate fresh Pecorino Romano into the egg yolks.
9Optionally, grate some Parmesan cheese as well.
10Mix until the consistency becomes less liquid and much thicker.
11Add in your pepper and continue mixing, adding more cheese as needed.
12Grab the guanciale oil saved earlier and throw all of it in.
13Start to boil your pasta water.
14Heavily salt the pasta water and throw in your spaghetti.
15Cook until it's al dente.
16Save some pasta water.
17Pull the noodles out rather than straining the water.
18Place the pan with the yolk mix on top of the pot with pasta water to steam it without cooking the eggs.
19Throw in the cooked pasta and mix it with the yolk mix.
20Add in some of the crispy guanciale, saving some for toppings.
21Add some of the reserved pasta water and mix again.
22Plate the carbonara, top with extra guanciale, and some Pecorino Romano.

Ingredients

1 package fresh spaghetti
cubes guanciale
yolks eggs
Pecorino Romano
black pepper
Parmesan cheese
pasta water

Equipment

knifecutting boardpansmall bowlspoonplatecolandertongs

Tips

Let the fat render on a cold pan first, then slowly turn up the heat.
Do not put any oil in the pan when cooking guanciale as it releases its own fat.
Taste testing the guanciale as you go is encouraged.
For a very saucy dish, use as many egg yolks as you want.

Pasta Carbonara

Serves 1

tiktok.com

Pasta Carbonara

tiktok.com

Serves 1

Directions

1Dice up your guanciale.
2Throw the diced guanciale into a cold pan and let the fat render on low heat, then slowly turn up the heat.
3Do not put any oil in, as the guanciale releases plenty of its own.
4Watch until it changes color and becomes super crispy.
5Transfer the crispy guanciale into a small bowl and the oil into another bowl for later.
6Crack some eggs for the base of the sauce, separating the yolks.
7Put the yolks into a bowl.
8Grate fresh Pecorino Romano into the egg yolks.
9Optionally, grate some Parmesan cheese as well.
10Mix until the consistency becomes less liquid and much thicker.
11Add in your pepper and continue mixing, adding more cheese as needed.
12Grab the guanciale oil saved earlier and throw all of it in.
13Start to boil your pasta water.
14Heavily salt the pasta water and throw in your spaghetti.
15Cook until it's al dente.
16Save some pasta water.
17Pull the noodles out rather than straining the water.
18Place the pan with the yolk mix on top of the pot with pasta water to steam it without cooking the eggs.
19Throw in the cooked pasta and mix it with the yolk mix.
20Add in some of the crispy guanciale, saving some for toppings.
21Add some of the reserved pasta water and mix again.
22Plate the carbonara, top with extra guanciale, and some Pecorino Romano.

Ingredients

1 package fresh spaghetti
cubes guanciale
yolks eggs
Pecorino Romano
black pepper
Parmesan cheese
pasta water

Equipment

knifecutting boardpansmall bowlspoonplatecolandertongs

Tips

Let the fat render on a cold pan first, then slowly turn up the heat.
Do not put any oil in the pan when cooking guanciale as it releases its own fat.
Taste testing the guanciale as you go is encouraged.
For a very saucy dish, use as many egg yolks as you want.